Beef Ragout

You won't believe that this came out of the crockpot. It's even good enough
to serve company. I found this recipe in a marvelous little checkout stand
booklet called, Dinner on the Double, by Better Homes and Gardens.

1 1/2 lb Top round, 1 inch thick

1 10 3/4 oz can Condensed cheddar cheese soup

1/4 c Dried minced onion

3 T Tomato paste

1/2 t Lemon pepper seasoning

2 c Small mushrooms, halved

9 oz Frozen Italian green beans

1/2 c Buttermilk

9 oz fettuccine

Trim fat from steak. Cut into 1 inch pieces. Spray a pan, heat over medium
heat and cook the steak, half at a time, until brown. Place meat in a 3 1/2
or 4 quart crockpot. Combine soup, onion, tomato paste and lemon pepper in a
medium bowl. Pour mixture over meat. Add mushrooms. Cook on low setting for
8 to 10 hours (or high for 4 to 5 hours). Turn heat to high. Add frozen
green beans and buttermilk. Stir, cover and cook for 30 minutes more.
Meanwhile, cook fettuccine. Serve meat over fettuccine.

Busy Cooks - http://busycooks.about.com